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Goan fish curry

Goan fish curry


Serving size: Serves 4
Cuisine type: Indian
Cooking time: Less than 30 minutes
Special options: Diabetic, Egg free, Gluten free, Heart friendly, Lactose free, Low Carb, Low cholesterol, Low fat, Low GI
Course: Lunch, Main
Favourite flavours: Curry

Goan fish curry
INGREDIENTS

800g fish steaks (Sand Whiting fish)
1 tablespoon salt
200g fresh grated coconut
8 dried Kashmiri chillies
1 tbsp whole coriander seeds
6 cloves garlic
3cm piece of ginger
1 tsp peppercorn
½ tsp cumin seeds
1 tsp ground turmeric
I small onion, sliced
4 green chillies, split
5 small wedges of kokum or 1 tablespoon tamarind power
1 cup water

METHOD

Rub salt on fish and set aside for at least 1 hour.

To make marsala paste, place the following ingredients in a food processor: grated coconut, chillies, coriander seeds, ginger, garlic, peppercorns, cumin seeds, turmeric power and a little water.

Place the Marsala paste with two tablespoons of oil in a large frying pan and cook for 10 minutes on a medium heat, stirring frequently. Add sliced onions and water and bring to the boil. Add fish steaks and simmer for 10 minutes until cooked. Add green chillies, wedges of kokum or tamarind powder and salt and cook gently for 3 minutes.

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